Shrimp Cashew Cucumber Noodles
with red peppers and cabbage

Name: Shrimp Cashew Cucumber Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Red peppers (small), sliced thinly; 1/2 head Cabbage, small, sliced thinly ((~4 cups, sliced)); 3 stalks Green onions, sliced thinly; 1 lb Cucumbers, spiralized into noodles; 1 lb Shrimp, peeled and deveined; 3/4 cup Homemade cashew sauce ((ingredients listed separately)); 1 1/2 Tbsp Cooking oil; to taste Salt and pepper; 1 inch Ginger, grated; 1/4 cup Cashew butter; 3 Tbsp Coconut / Bragg's aminos; 2 Tbsp Rice vinegar; 2 Tbsp Honey; 1 Tbsp Cooking oil; 1 Tbsp Sriracha (or other hot sauce); 1 Lime, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

You'll want to cover everything in this savory cashew sauce after you try it over shrimp and cucumber noodles! Enjoy this hot or cold - it will definitely make a great lunch too!
Smarts: Feel free to try this with other nut butters and other veggie noodles too, like zucchini or even sweet potato.

Ingredients

Metric

Servings:

Asian-Style Shrimp and Cucumber Noodles:

Red peppers (small) - 1 , sliced thinly
Cabbage, small - 1/2 head , sliced thinly ((~4 cups, sliced))
Green onions - 3 stalks , sliced thinly
Cucumbers - 1 lb , spiralized into noodles
Shrimp - 1 lb , peeled and deveined
Homemade cashew sauce - 3/4 cup ((ingredients listed separately))
Cooking oil - 1 1/2 Tbsp
Salt and pepper - to taste

Cashew Sauce (yields ~3/4 cup):

Ginger - 1 inch , grated
Cashew butter - 1/4 cup
Coconut / Bragg's aminos - 3 Tbsp
Rice vinegar - 2 Tbsp
Honey - 2 Tbsp
Cooking oil - 1 Tbsp
Sriracha (or other hot sauce) - 1 Tbsp
Lime - 1 , juice of

Prep

For sauce | Ginger - Prep as directed. (Can be done up to 5 days ahead)
For noodles | Red peppers / Cabbage / Green onions - Prep as directed. (Can be done up to 3 days ahead)
For noodles | Cucumbers - Turn cucumbers into 'noodles' with a spiralizer or peel off strips with a peeler.
Make sauce - Soften cashew butter in the microwave for ~30 seconds. Mix with ginger, aminos, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice.
Shrimp - Defrost, rinse, and pat dry. Lightly salt and pepper.

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Make

Toss cashew sauce with red peppers, cabbage, green onions, and cucumber noodles. Cover and refrigerate.
Meanwhile, heat a skillet or saute pan over medium-high heat. Add oil and then shrimp to heated oil. Saute until cooked pink on the outside and cooked through, 5 to 7 minutes. Remove from pan.
Fold shrimp into cucumber mixture. Season to taste with salt and pepper. Enjoy your shrimp and crunchy veggie noodles.

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Shrimp Cashew Cucumber Noodles with red peppers and cabbage